What the people need for hurricane relief – Cleaning Supplies

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Staten Island - New Dorp Beach Outpost 192 Ebbits St
This is the situation in most places helping out with Hurricane relief. They don’t need clothes, most of these are going to end up in a landfill.

Staten Island - New Dorp Beach Outpost 192 Ebbits St
The canned food situation is out of control at most facilities if not all. They don’t need canned goods. Prepared food situations are even worse. Find out what they need and send that, and that only.

I spent the day on the ground today in The New Dorp Beach area of Staten Island. Yesterday I spent the day in The Rockaways and I’ve come up with a list of things I know that people need. There is some consistency between all of the places, outposts and ad-hock stands on what they need and I can imagine that every location is like this as well. I can tell you that they definitely DON’T need water, food and clothes – in fact, these things are a problem now and if you even try to bring them to Staten Island, Rockaway Beach and probably every other location you will find they will be stuck with a ton of clothing. All places excepting donations are turning away clothing at this point. This is a major point – your efforts will seriously be thwarted if you accept clothing.

Pet Food is a necessity, for sure, but I’m sure they will get to a point that they don’t need it soon.

The biggest things you can gather for them and send are:

Cleaning supplies – Bleach, Ammonia, Mops, buckets, brooms dustpans, and Contractor Bags. Paper Towels & Shammies, Disinfectant wipes

First Aid stuff – neosporin, aspirin, tylenol, ibprofen and other OTC drugs, nasal spray

Batteries, Flashlights

Tarps, granny carts, shopping carts, wheelbarrows to transport goods to homes.

Faces masks and respirators,

Gas, & Gas Cans (ideally filled with gas). Generators.

One big thing that they could really use is for people to make runs to PA to get gas. The lines here are ridiculous. Also I read that Bedford Union Armory. 1579 Bedford Avenue was giving out free gas (10 gal, max pp). Not sure if that spot is still setup, but worth a try.
turns out this did not work out as planned. Head to PA or CT for your fuel needs.

Take cash donations as well and turn it into cleaning supplies and lowes or home depot.

They also need working hands down there, ready to get dirty. You should come dressed warmly in layers, wear work boots bring work gloves. Cleaning supplies are severely limited, so bring your own. You will NOT be serving or making food – those jobs are taken.

Donations of these type can be dropped at St. Jacobi Church 5406 4th Ave @ 55th Street in Brooklyn. From there it will get dispatched out to The Rockaways and Staten Island. If you want to volunteer to do the dirty work, you can meet at this location and be picked up and get a ride back to The church.

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#OccupySandy

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This is the only picture I took of Rockaway Beach today.

first of all sign up at recovers.org and head down to 5406 4th Ave @ 55th Street in Brooklyn tomorrow to volunteer. You can hop in a car to many of the relief outposts in the rockaways, coney island, sheepshead bay, and staten island. there are probably more, but you’ll definitely be helping out in any way you can.

A lot can be said about the Occupy Movement. Many people have harsh words to say about them and their mobilization efforts on Wall Street in NYC over the last year or so. But nothing is nearly as inspiring as what they have done for Hurricane Relief Efforts for Hurricane Sandy. I was on the ground today in the capacity of handing out food to people who need it. Last night my girlfriend and I spent the evening cooking food. I can tell you the best thing to do is volunteer. Bringing food is great, but make sure its food that is best served cold. A hot meal is very difficult right now without power. Keeping things warm is even harder.

I spent a lot of time taking notes and finding out what people need. Everyone needs power, but that is really beyond our control. Here’s what I’ve learned so far today.

Please share the hell out of this so we can get information to people who need it. Follow me on twitter as I will update where and when I can. Most important things need I can think of off hand are:

diapers, soap, shampoo, batteries, generators, gasoline, water pumps, batteries, flash lights blankets.

The rest below I’ve been passing around through various social networking channels tomorrow I’ll be on the ground in Staten Island coordinating and assessing needs.

I took a lot of notes and there need to be note-taking boots on the ground who can quickly communicate with people about immediate needs and report back to distribution centers.

Biggest needs as far as food:

Prepared foods that can be eaten cold, b/c it is quite difficult to get hot food to people. There is no way to reheat out in these location. Pasta salads, potato salad, Sack lunches are the bomb. Someone sent over 4 ikea bags filled with a typical sack lunch – PB&J, Chips or crackers, Hard Boiled Egg, Juice Box, & fruit. They are super easy to distribute and have a longer shelf life. As far as food, we do have the benefit of it being cold outside, but that is not a benefit for people who have no homes. There aren’t a lot of ppl sleeping out on the street in Rockaway, a lot of neighbors have taken them in. some have moved out. But the streets are lined on both sides with mud and all their belongings trashed.

Other big needs:

Generators and Gasoline
Toiletries, such as tooth paste and tooth brushes
Coffee (instant is probably best)
Paper & Pens & Markers (shelters really need this to label stuff that comes in)
Shovels, water pumps, Batteries
BLANKETS
Pet food is one big one, a lot of ppl have animals. Request today for dog food, cat food & even hamster food

There is an outpost setup on Cross Bay Blvd & 95th in the Rockaways. Contact Amanda – she’s been there everyday and will continue to be there. She is a life-long resident helping her neighbors. Her number is 718-536-9587. Also there is a woman Named Heydy (heidi) with an organization called Caring Foundation who’ve been passing out food, and hot drinks among other things. Heydy’s number is 917.683.2169. People have been dumping supplies out there all day. It’s a big pile of stuff and could use some organization. Also, if it rains all that stuff is going to get ruined.

Pastor Williams of St. Johns Baptist Church 7405 Rockaway Beach Blvd (@ Beach 75) badly needs a generator and gasoline and blankets. You can contact him at 718.644.8151 to asses immediate needs.

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Rosemary in Italy – Val D’orcia, Italy

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One of my favorite things about staying in tuscany was the wafting smell of Rosemary when our chef was cooking the evening meal. That beautiful bouquet wafted through all three stories of the tuscan villa and even upon arrival, all you had to do was follow your nose to the kitchen.

On our last day in Italy, the chef made Pici – a hand-rolled pasta made of only flour and water which is native to the specific region of tuscany where we were staying. It was served with a garlic tomato based sauce. The pasta looks like a very thick spaghetti and is very soft with a little toughness in the center, but its not too tough.

It was very tough to leave Palazzolaccio after such an amazing and relaxing time there. Surprisingly relaxing considering we were there to work, but how can you not be relaxed in such a beautiful environment? From here we spent an evening in a not so great place that boasted an amazing meal that fell flat in our minds.


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Pici - Hand Rolled Pasta and marinara

Pici - Hand Rolled Pasta and marinara

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A Tuscan Lunch – Val D’Orcia in Tuscany, Italy

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Tuscan Landscape

A perfect tuscan lunch: Eggplant Parmigiana, Fennel & Oranges, Meatballs…

So as I’ve mentioned before, I’ve completely changed my diet but after traveling 9 hours on a plane eating nothing but nuts, an airplane salad that wouldn’t qualify as a salad on land, and drinking copious amounts of coffee, I found myself weak and in need of something. Our first stop on the road was a roadside gas station/market which is unlike any roadside place in America. The food is very fresh and there is a espresso bar with a crowd of people standing around sipping cappuccinos & espressos. My only option were more nuts and packaged meats, none of which sounded appealing. So I officially broke down, right there on the roadside, somewhere between Rome and Montepulciano and ate bread and cheese. I had a wonderful caprese sandwich and a water to wash away my sorrow. After that, I resigned myself to embracing the Carbohydrate Countryside from that moment on, and embrace it, I did. The following was the second lunch at Palazzolaccio – the second of three. I’ll post the last one in soon. For now, enjoy this lunch.


Lunch in Tuscany - Day 2
Fresh picked flowers

Lunch in Tuscany - Day 2
Fennel & oranges

Lunch in Tuscany - Day 2
Eggplant Parmigiana

Lunch in Tuscany - Day 2
Meatballs

Lunch in Tuscany - Day 2
Tomato’s with breadcrumbs

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A Tuscan Feast at Palazzolaccio in Italy – Val d’Orcia, Italy

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Tuscan Lunch - Day 01

Tuscany is known for their vast number of hillside towns in Italy and have some of the most breathtaking views that are only matched by the amazing food that you will eat here. If you stay in one of the many villa’s and castles scattered around the region, you can usually opt to have a chef prepare all of your meals. You can, of course, decide to go out for dinner and there certainly are gems out there. But there is nothing quite like having someone custom prepare your tuscan feast. Here are some photographs of the lunch we had the other day.


Lunch In tuscany - Day 01

Lunch In tuscany - Day 01

Lunch In tuscany - Day 01

Lunch In tuscany - Day 01
This was referred to as “spinach cake”. It was essentially a spinach quiche made with ricotta. Quite tasty!

Lunch In tuscany - Day 01

Lunch In tuscany - Day 01
Bruschetta

Lunch In tuscany - Day 01
A simple salad of greens and cucumber

Lunch In tuscany - Day 01
A little herb bouquet

Lunch In tuscany - Day 01
Meat Lasagne with Béchamel

Lunch In tuscany - Day 01
FIN!

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An Old Fashioned Soda Fountain Grows in Brooklyn – Brooklyn Farmacy & Soda Fountain

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Brooklyn Farmacy & Soda Fountain
“The Elvis” Sundae and Red Velvet Twinkie Sundae at Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy has been around for a couple of years now and surprisingly this was my first visit to the neighborhood favorite for both children and adults. We stopped in after having pizza at Franny’s earlier in the day and wanted something a little bit sweet. This place hit the spot with their prohibition-era old fashioned soda fountain motif. I think Boardwalk empire seriously could do an episode here. I also want to come back again and do a more formal blog post – the photos down below are from the visit. Sadly they ran out of the potato chips for their potato chip sundae that my girlfriend wanted. So instead he made us his “Elvis” Sundae, which wasn’t coming out until the next day. So I got to be the first to taste. We also had the Red Velvet Twinkie Split which came with Chocolate, Vanilla and Coffee Ice cream – the coffee ice cream, btw, is one of the best flavors we’ve ever tasted.

Brooklyn Farmacy & Soda Fountain
513 Henry Street, Brooklyn, NY 11231
(718) 522-6260


Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy & Soda Fountain

Brooklyn Farmacy & Soda Fountain
The Red Velvet Twinkie Split is a red velvet twinkie with chocolate, vanilla, and coffee ice cream. The Elvis is Vanilla Ice Cream, peanut butter and banana and bacon peanut brittle served with a dill pickle.

Brooklyn Farmacy & Soda Fountain

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Curried Cauliflower & Beluga Lentils

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Curried Cauliflower & Lentils

We do a roasted curry cauliflower dish every few weeks. I love to roast vegetables, but the kitchen gets dreadfully hot in the summer so I thought I’d try to sous-vide this, not to just save on sweat but also to try to maintain a firm solid piece of cauliflower for the presentation of this dish while keeping it extremely moist. Feel free to do this dish roasted (425F for about 20 minutes) if you don’t have sous-vide, it should turn out similar, albeit a bit dry. This is also a perfect Slow Carb / 4 Hour Body Recipe.


Curried Cauliflower & Lentils

1 Head Cauliflower
1 cup dried beluga lentils
1 1/2 cup vegetable broth
3 Tbsp Ghee or clarified butter
1 Tbsp Garam Masala
1 Tbsp Curry Powder
1 Tbsp Coriander
1 Tbsp Cumin
1 Tbsp Turmeric
1 tbsp cloves
1 tbsp cardamom pods

Set Sous-vide to 85C. Throughly sort and wash the black lentils (easiest lentils to sort, btw). Place in small saucepan with broth, bring just to bowl, reduce temp and simmer for 20-30 minutes. Don’t let the lentils get mushy! Drain excess broth from lentils when finished

In a small bowl mix all the spices together. Clean and cut the cauliflower into one inch full slices. Brush each side with the ghee. Very gently rub the spice mixture into each piece of cauliflower. Place into sous vide bags. I like to use a large bag and place two in with some room between them, and then vacuum pack the bags. Get a nice tight vacuum on them. Stick in the sous vide for 15 minutes. Remove and immerse in an ice bath.

Carefully remove the cauliflower from the bags. Heat a heavy bottomed skillet on high with a few tablespoons of ghee. Just as it begins to smoke, place the cauliflower in the skillet and cook for 2-3 minutes on each side, until you get a nice caramelization on each side. (you can also use a blow torch). While that is searing, prepare a plate with thick layer of lentils. Place a piece of cauliflower on top of the lentils and spoon a little extra butter over the top of it and finish with a little sea salt. Viola.


Curried Cauliflower & Lentils

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Smorgasburg Labor Day Weekend

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Finally made it back to Smorgasburg in Williamsburg for the first time since the beginning of the summer. I love that the vendors keep changing and there is always something new to see there as well as the usual suspects and favorites. New to the fold, that caught my eye was Brooklyn Piggies and Honcho’s Tacos, both of which have much more inviting “tent-fronts” than a majority of the other vendors. Not that there food is bad, but presentation is just as important as having amazing food. Dough also executes this nicely. Yuji Ramen was different and inventive. And Hash Bar brings breakfast food to Smorg – Love it. Sunday Gravy is stepping it up by offering cute little Brushetta’s while Brooklyn Oyster Party shucks fresh oysters in the sun. The award for most beautifully styled storefront goes to Brooklyn Grange – thanks for bringing a little mini farmers market to Smorg (although, there used to be a farmers market there anyways, if I remember correctly from last summer). Photos below


Smorgasburg - labor Day Weekend
Dough Doughnuts

Smorgasburg - labor Day Weekend
Sugar Doughnuts

Smorgasburg - labor Day Weekend
Hibiscus Dougnuts

Smorgasburg - labor Day Weekend
Veggie Dog from Asia Dog

Smorgasburg - labor Day Weekend
Hash From Hash Bar

Smorgasburg - labor Day Weekend
Hash from Hash Bar

Smorgasburg - labor Day Weekend
Jersey Cow – 100% grass-fed, grass-finished braised chuck roast with Milton Creamery Prairie Breeze white cheddar from Home By the Range

Smorgasburg - labor Day Weekend
Bruschettas from Sunday Gravy

Smorgasburg - labor Day Weekend
The Sunday Gravy from Sunday Gravy

Smorgasburg - labor Day Weekend
Bacon & Eggs Ramen from Yuji Ramen

Smorgasburg - labor Day Weekend
Oyster Sandwiches from Brooklyn Oyster Party

Smorgasburg - labor Day Weekend
Shucking fresh oysters at Brooklyn Oyster Party

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Brooklyn Grange Produce Stand

Smorgasburg - labor Day Weekend
Victor’s Famous Empanadas

Smorgasburg - labor Day Weekend
Empanadas at Victor’s Famous Empanadas

Smorgasburg - labor Day Weekend
Chonchos Tacos

Smorgasburg - labor Day Weekend
Fish tacos at Chonchos Tacos

Smorgasburg - labor Day Weekend
Fish tacos at Chonchos Tacos

Smorgasburg - labor Day Weekend
Brooklyn Piggies

Smorgasburg - labor Day Weekend
Pigs in a Blanket at Brooklyn Piggies

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Let’s Talk About Fat, While I Eat This Salad – Carnita’s Salad

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Carnita's Salad
A mexican salad made with Sous Vide Carnitas

I love bacon. I’ve had bacon on just about everything. I love it added to salads, I love it on Sundaes and dipped in peanut butter and then dipped in chocolate. I love it on its own or with a few eggs. I once saw a picture of bacon cooked into pancakes and thought how wonderful. I also admit that I used to feel bad about consuming generous amounts of bacon and other fatty meats as well. After all, doesn’t eating fatty cuts of meat, or even lean cuts of meat lead to increased risk of heart disease?

The answer is resoundingly NO! Recent studies have shown that there is no link between saturated fat and heart disease. There is however evidence that it raises your LDL (aka BAD) cholesterol which is a marker for eventual heart diseases. However, there is more to LDL than we commonly know. LDL is comprised of two particles, a small, dense particle, that is sticky and tends to stick to our artery walls causing a build up and eventually leading to clogged arteries which trigger heart attacks. There is also large, fluffy particles that are buoyant and pass through our bloodstream without causing any damage. The large particles are created by saturated fats, the small particles are not. They are caused by the pancakes, not the bacon inside of them. They are caused by the sugar in the sundae, not the greasy, chewy pieces of bacon on top. Starches have absolutely no place in our diet, but they too are so very tasty. These things, like all things that are bad for you, should be consumed in moderation – alcohol, sugar, bread, pasta, rice. More complex forms of carbohydrates, such as legumes(lentils & beans) are much more beneficial and also provide a less fatty alternative to meat (for those non-meat eaters out there). They are also incredibly fiber-rich, which makes it even better for your body. This is really only one part of the very complex debate over cholesterol, fat, carbs and heart disease. There is so much to it that to get into it here would probably bore you to death well before the heart disease gets you, so I’ll save it for later posts. Let’s talk about the dish above.

When I buy pork shoulder, it is packed with the fat still stuck to it. A few weeks ago I decided to Sous Vide this shoulder as carnitas. I wrapped it in a few strips of smoked bacon, lemon peel, chili powder, garlic and cumin. I sealed the bag and cooked at 160F for about 36 hours. When you open the bag, the meat literally falls off the bone. I then heat a little oil (or bacon grease) on high and drop the pieces in until I get a nice sear. The next plan is just to buy a blow torch and make the top crispy. The salad below is my version of a buritto-less burrito. Makes a great, filling lunch salad and is packed full of protein, but also a ton of non-artery clogging, good ole’ saturated fat.

You can of course, make your carnitas the old fashioned way, but I love the sous vide so those who are into it can try this recipe. Aside from the sous vide preparations, it is super simple. But even the Sous Vide prep and cooking is so simple.

Sous Vide Carnitas
1lb organic* pork shoulder, bone in, fat left on for cooking
2 Strips raw smoked bacon
1 Lemon Peel, grated
1 tsp cumin
1 clove garlic, crushed
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1 tsp pepper

Set Sous Vide Machine or Immersion circulator to 160F
Combine all spices together with the lemon peel. Mix Well. Rub spice mixture all around the pork shoulder, Loosely wrap the bacon around the pork shoulder. Place into Sous Vide Bag, vacuum pack and seal. Place bag into Sous Vide Machine. The bag will puff up from moisture, so it’s important to make sure it stays immersed in the water by placing a rack or something overtop of the bag to hold it down. Let cook for 36 hours. Slightly before it finishes cooking, prepare an ice bath. Remove bag from water, and submerge it in the ice bath until completely cook. Open sealed back and remove the pork shoulder. It will probably be falling apart at this point. Remove bacon and discard. (I know, sad right? But the texture wasn’t right for this dish and we just were using the strips for its smokiness. If you feel bad about wasting perfectly good bacon, I suggest using liquid smoke instead, a tsp will do just fine) Use a fork to pull the strands of meat away from the bone. Heat a heavy bottomed skillet with about a tbsp of high smoke point oil on high until it just begins to smoke. Add meat and sear for a few seconds. Remove from heat and serve on top of salad (recipe below)

Carnitas Salad
Serving Size: 1
Protein: varies, but probably somewhere around 30 grams
Carbs: Very few – a couple from the tomatoes and beans, but mostly fiber
Fat: A lot, but again: who cares? (See above)
A handful of Sous Vide Carnitas
a large handful of arugula
1/2 tomato, diced
a few slices of red onion, diced
1/2 avocado, diced
1/2 cup of black beans
Olive Oil
The juice of half a lemon
Sea salt

Place the arugula in a large bowl. Add tomato, onion, avocado, black beans and carnitas. Pour a few tbsp of olive oil on top and squeeze half a lemon over the whole salad. Season with sea salt, and enjoy!

*Why Organic Meat? Well, the fat quality is most definitely effected by what that animal ate while being raised. Animals fed grains and other things that are not part of its natural diet make it an unhealthy animal, making the fat equally unhealthy. It’s the same for them as it is for us. Of course, we also have little evidence that even this is true and a recent study I’ve read claims that there is no nutritional difference between organic and non-organic vegetables. However, I still want to make sure that, if I eat meat, it’s produced in a healthy and sustainable environment.

For more information on why fat is good and carbs are bad. I highly recommend reading Why We Get Fat by Gary Taubes. The book will change the way you think about what we eat.

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Thai Cabbage Salad with Chicken

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Thai Cabbage Salad

I’ve gotten into the habit of making this salad at least every other week. Sometimes it’s once a week. It’s very easy to make with a little prep work involved. I recently bought and OXO mandoline slicer to make julienning carrots easier – my knife skills are least to be desired. The great things about this salad: The flavor and kick are amazing and for two people, this salad stretches out over at least 2 meals each. To make this meal vegan, you can use WestSoy’s Seitan Strips – sometimes I prefer them over the chicken.

The original recipe called for sugar, which is something that is annoying the hell out of me lately with the supposed healthy options at restaurants. I had this great salad at a mexican restaurant, only to find out afterwards that the dressing had sugar in it. The dressing would have been just as good without the added sugar. And with this Thai Cabbage Salad we have a perfectly robust and flavorful salad with a dressing that has some amazing spice and kick and we want to ruin it with sugar? Sure, sugar tastes good, but can’t we get the same effect by omitting the sugar? The lemon and lime juice are added to give it a little sweetness without the damaging effects of blood sugar spikes. Something that I am trying to avoid to lose excess fat. Lemons, limes and grapefruit have a surprisingly leveling effect on blood sugar, but it should be noted that it doesn’t work all the time, only occasionally and in small amounts. I try to incorporate a small squeeze of lemon in almost every salad I make.

Thai Cabbage Salad (adapted from the epicurious recipe)
Makes: 4 humongous bowls
Serving Size: 1 humongous bowl
Protein: 20 grams
Carbs: 14 grams

Salad
1 small to medium head Red Cabbage, shredded
1 small to medium head Savoy or Green Cabbage, shredded
1 large red pepper, diced
3 carrots, julienned
1 large cucumber, seeded and diced thin
1 bunch green onion, sliced thin
1/2 cup tightly packed basil, chopped
1/2 cup tightly packed cilantro, chopped
1 cup unsalted peanuts

Mix all ingredients together, except for the peanuts, top with dressing, chicken and peanuts just before serving, season with a little salt and Sriracha if necessary.

Dressing
1/2 cup sunflower oil
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp, Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced (seeded for less spice)
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
2 Tbsp Sriracha

Mix all ingredients together, shake vigorously in a jar to emulsify.

Chicken
2 chicken breasts, diced
1 tsp, turmeric
1 tsp, ground ginger
1 tsp, garlic
1 tsp, salt
1 tsp, cumin

Season the chicken with the spices and cook over medium heat, stirring regularly for about 6 minutes or until thoroughly cooked.

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